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| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 1 cup Sugar
- 1 whole Egg, Slightly Beaten
- ½ cups Applesauce
- 1 cup Squash, Unpeeled, Shredded
- ¼ teaspoons Lemon Zest
- 1-½ cup Flour
- 1 teaspoon Cinnamon
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- ¼ teaspoons Nutmeg
- ¼ teaspoons Salt
- 1 Tablespoon Cinnamon Sugar Mix, For Dusting
Preparation Instructions
Preheat oven to 350 degrees. Use muffin liners or spray a muffin tin lightly.
With a mixer, combine sugar, egg and applesauce until smooth. Add shredded squash and lemon zest. Combine remaining dry ingredients (except cinnamon sugar mix) and add to the mixer. Be careful not to overmix.
Fill muffin tins and if desired, dust the tops with cinnamon sugar prior to baking. Bake for 20 minutes. Cool on wire racks. For best results, wrap and let the flavors develop overnight, but I never wait!
